Linguini with Clams

Linguini with Clams

Linguini with Clams

2 Persons
30 min

Ingredients2 Persons

Salt for Seasoning Pasta Water and for the Sauce, to Taste
Cloves of Garlic, Finely Minced
Pinch of Red Chili Flakes
2 tbsp
Olive Oil
¼ cup
Dry White Wine
Littleneck Clams, Purged and Scrubbed Clean
6.5 oz. Can Chopped Clams
1 cup
Bottled Clam Juice
½ lb
Lemon, Juiced
8 tbsp
¼ cup
Finely Chopped Fresh Parsley, divided

Clams, clam juice, and salty pasta water will add a significant amount of salt to the recipe, so you may not need to add any additional seasoning. Taste before serving and adjust as needed

If fresh clams are not available, this recipe can easily be prepared using only canned clams with no adjustments needed.


  1. Bring a large pot of water up to a boil and season generously with salt. In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. Use a slotted spoon to remove the clams to a bowl, then cover and set aside somewhere to keep warm.
  2. Drain the liquid from the canned clams and add that to the pan with the bottled clam juice. Simmer and allow the liquid to reduce by half, about 5 minutes. While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente, about 8-10 minutes.
  3. When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. Add the butter while stirring, a few pieces at a time, until fully incorporated. Taste for seasoning, and add more salt only if needed*, then stir in half of the chopped parsley.
  4. Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.